LAMB WITH ROASTED VEGETABLES
The recipe uses lamb steaks, but you could use lamb chops or a small rack of lamb to increase the wow factor.
Serves: 2 people – you can scale up as required
Prep time: less than 10 minutes
Cooking time: 1 hour
Ingredients
- 1 tbsp olive oil
- 7 ml lemon juice
- 1 garlic cloves crushed
- 1 tsp fresh mint chopped (or use dried)
- 2 lamb leg steaks or chops, or rack of lamb
- salt and black pepper
- Vegetables
- 250 g baby new potatoes sliced
- 250 g carrots trimmed with some stalk left on if you have time
- 4 shallots halved
- 150 g of courgette cut into chunks
- 2 tbsp olive oil approx.
- 50 ml white wine
- To serve
- 1 tbsp chopped mint
Instructions
- Marinate the lamb by mixing the oil, lemon juice, garlic and mint in a bowl and seasoning to taste. Marinade for 4 hours.
- Pre-heat the oven to 200°C/Fan 180°C/Gas 6.
- Put the potatoes, carrots, shallots, and courgettes into a large roasting dish, then drizzle over the olive oil and white wine. Stir everything together, then cover the tin with foil. Roast in the oven for 30 minutes, then remove the foil and cook for another 15 minutes.
- Before adding the lamb to the vegetables quickly seal the meat on both sides in a hot frying pan. No more than a minute or so on each side to give them colour.
- Turn the oven up to 220°C/Fan 200°C/Gas 7. Arrange the lamb steaks over the vegetables and put the tin back in the oven for 10 minutes. Remove and leave to stand for 5 minutes, then sprinkle with chopped mint and serve.
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